

Hilopita alle Vongole with Parsley Pesto and Chili
August 4, 2017
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15 mins
15 mins
30 mins





Directions
For the pesto:
Put all the ingredients in the blender and process it until you get a beautiful paste.
For hilopita:
Pour sufficient water and coarse salt in a bowl and mix well. Put the carpet shells in and leave for one hour till their sand is washed out.
Rub with a brush to remove anything stuck to the shells and wash very well with running water. Drain in a colander.
Boil the hilopita al dente, in a large pot with salted water. Drain and keep warm.
Heat the olive oil in a large frying pan.
Add the garlic and chili peppers and sauté for 1½ minutes.
Add the shells and shake the frying pan
Deglaze with the wine and shake the frying pan until all shells open, for about 5 minutes.
Toss those that do not open and transfer the rest to a bowl using a strainer.
Place the frying pan back on heat and let the sauce cook until reduced to half.
Put the hilopita and the pesto in and mix well using locking tongs.